Salmon Chowder

Ingredients

2 Tablespoon(s) Coconut Oil (unrefined, organic)
1 Fennel (sliced)
2 Cup(s) Celery Root (peeled and cubed)
2 Cup(s) Rutabaga (peeled and cubed)
2 Cup(s) Chicken Broth (low-sodium)
12 Ounce(s) Salmon Fillet
1 Cup(s) Organic Coconut Milk (full-fat)
¼ Teaspoon(s) Sea Salt (or more to taste)
¼ Cup(s) Parsley (chopped, optional garnish)

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How to make Salmon Chowder

• 01
  In a Large Soup Pot, melt the coconut oil over medium-low heat. Add the sliced fennel, celery root and rutabaga. Cover and let cook for about 15 minutes or until fork-tender.
• 02
  Add the chicken broth to a Small Saucepan and place the salmon skin-side down into the broth. Bring to a simmer and poach the salmon for 5-10 minutes. Remove the salmon and set aside.
• 03
  Add the chicken broth to the pot with the softened veggies and bring to a simmer. Let cook for 10 minutes, then use an Immersion Blender to blend about half the soup so the texture is still chunky. *Alternatively, you can choose to blend about half the soup in a (vented!) High-Speed Blender - there must be a vent in the lid so as to allow heat to escape and prevent a safety hazard.
• 04
  Remove the skin from the salmon and flake the fish into chunks. Add to the soup pot along with the coconut milk. Season to taste with some sea salt, as needed.
• 05
  To serve, divide between Bowls and garnish with Chopped parsley. Enjoy!